Directions:
Preheat oven to 325°F (165°C). Grease a 9-inch springform pan.
In a medium bowl, combine graham cracker crumbs, 1/4 cup sugar, and melted butter. Press mixture into the bottom of the prepared pan.
In a large bowl, beat the cream cheese and 1 cup sugar until smooth. Add vanilla extract and beat until combined.
Add eggs one at a time, beating well after each addition. Mix in crushed pineapple, orange juice, and orange zest until combined.
Divide the batter into two bowls. Add orange food coloring to one bowl and yellow food coloring to the other, if desired. Swirl both batters together in the prepared crust.
Bake for 50-60 minutes, or until the center is set. Cool on a wire rack for 10 minutes before running a knife around the edge of the pan to loosen. Cool completely before removing the rim of the pan.
Refrigerate for at least 4 hours or overnight before serving. Garnish with pineapple slices, orange slices, whipped cream, and mint leaves.
Prep Time: 20 minutes | Cooking Time: 60 minutes | Total Time: 80 minutes
Kcal: 450 kcal | Servings: 12 servings
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